Vacuum Freezing Properties of Blanched Apple Slices

doi:10.7506/spkx1002-6630-201623010

Abstract

Abstract: 本研究与传统冰箱冷冻相比较，研究了热烫处理苹果片的真空冻结特性。真空冻结40 min后，经热烫处理的苹果片冻结最低温度达－27.6 ℃，质量损失为27.5%，而未经热烫处理的苹果片的冻结最低温度和质量损失分别为－26.5 ℃、22.9%。依据温度变化，苹果片真空冻结过程可分为：减压闪发段、冰晶形成段、深层冻结段。相对于冰箱冷冻而言，真空冻结苹果片对组织微观结构改变小，冻融后汁液流失率低，电导率低，另外，冷冻前热烫处理会引起更大的组织结构损坏，显著增加冻融后的汁液流失率和电导率。

Key words: 真空冻结, 热烫处理, 苹果片, 微观结构

CLC Number:

TS255.3

WANG Haiou, FU Qingquan, CHEN Shoujiang, WANG Rongrong, ZHANG Wei, YANG Ping. Vacuum Freezing Properties of Blanched Apple Slices[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623010.

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Vacuum Freezing Properties of Blanched Apple Slices

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